light “cream” of zucchini broccoli soup

07 Nov

To counteract the heavy Yom Tov meals in the preceding weeks, we’ve been eating light dinners this week.  Last night, we enjoyed this easy and delicious dairy soup with homemade sushi and salad.  The recipe makes quite a bit of soup and has a rich taste considering the minimal calories.


  • 3 zucchini, sliced with peel on
  • 1 lb. frozen broccoli
  • 5 cups water
  • 1 Tablespoon salt
  • 2 cups low fat milk
  • garlic & pepper to taste


Put sliced zucchini, broccoli, water and salt in a pot.  Cook until zucchini is cooked (approximately 1/2 hour).  Blend contents of pot with an immersion blender.  You can keep a few chunks if you like it that way.  Add the milk, heat through, and season with garlic and pepper.

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  1. Esther

    November 10, 2011 at 10:13 pm

    What can I substitute for the milk? would soy milk work or no dairy coffee creamer

    • rivkye

      November 13, 2011 at 4:57 am

      Soy milk is better since the non dairy coffe creamer is sweet. Also most people don’t realize that to use the creamer as milk, it is recommended to use half creamer and half water.